easy persian fried fish
You can make this super simple Iranian dish from cookbook author Naomi Duguid with any white fish fillets. Turmeric gives the fish a vibrant yellow color, but it’s the aromatic fenugreek leaves that give it a distinctive flavor. Allow more time if you need to clean and prepare the fish. For the greens I prefer them raw and dressed as a salad. Your certainly welcome to cook them any way you might like.
prep time
5 Min
cook time
5 Min
method
Pan Fry
yield
4 serving(s)
Ingredients
- 1/4 cup all-purpose flour
- 1 tablespoon crumbled fenugreek leaves
- 1/2 teaspoon dried mint
- 1/2 tablespoon dried thyme
- 1/2 teaspoon cayenne
- 1/4 teaspoon ground turmeric
- 3 6-ounce skin-on red snapper fillets (see intro)
- salt and pepper to taste
- spinach or any greens you like as a side
- 1/4 cup vegetable oil
- lemon wedges and greens, for serving
How To Make easy persian fried fish
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Step 1Prepare your greens as you wish raw or cooked.
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Step 2In a shallow bowl, whisk the flour with the fenugreek, mint, thyme, cayenne and turmeric. Season the fish with salt and pepper; dredge in the flour.
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Step 3In a large cast-iron skillet, heat the oil until shimmering. Add the fish skin side down and press with a spatula to flatten.
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Step 4Cook over moderately high heat until the skin is browned, 4 minutes. Turn the fish and cook until white throughout, 2 minutes longer. Serve with lemon wedges and greens.
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